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In keeping with Senegalese tradition, Sean Brock likes to make this dish with all parts of the lamb. But here he call...

In her light, zippy version of coleslaw, F&W's Kay Chun swaps brussels sprouts for cabbage and combines them with...

This velvety, richly flavored fennel soup has no cream; the exquisite texture comes from enriching the soup with eggs...

This classic salad features fall flavors dressed with a light and tangy mustard-shallot vinaigrette. Slideshow: Icon...

This reimagined pesto, made with parsley instead of basil, is fast, fresh and delicious. Slideshow: Thanksgiving Gre...

This elegant and refreshing dessert layers fresh citrus with toasted pistachios and mint. Slideshow: Thanksgiving Fr...

One editor said these light but chewy pancakes should be called “awesomecakes (that just happen to be gluten-free).” ...

These supercrunchy, salty-sweet almonds are tossed in a homemade caramel, then dusted with fragrant green-tea powder ...

These cheesy Southwestern-style mashed potatoes have an appealing hint of fresh jalapeño heat. Slideshow: Delic...

Dressing up rice pilaf with carrots, salted pumpkin seeds and roasted almonds gives it fantastic crunch, as well as l...

The clever use of tahini (sesame seed paste) here gives this herbed yogurt sauce an instant Middle Eastern flavor. S...

The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeño) for sweet roa...

Chef Sean Brock's quick and easy sautéed collard greens are bright and lemony, with a bit of heat from dried chi...

Inspired by his time in Senegal, chef Sean Brock created this delicious, untraditional gumbo using dende (palm) oil, ...

This is a Spanish-inspired stuffed pepper that balances the pickled tang and heat of peppadews with an unforgettable ...

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